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FIRE&FOOD Verlag

FIRE&FOOD 2024/03 - International Single Issue

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FIRE&FOOD BBQ Magazine Single Issue 03/2024

It’s no surprise that the market for pizza ovens and gas griddles has grown significantly. Both areas promise great market potential. You can find more about this starting on pages 40 and 44.

FIRE&FOOD had an impressive demonstration of how extensive farming can be at Hof Keil in Reken, West Münsterland. From pasture to plate, all under one roof: this is what sets Hof Keil apart. Darrick Carter, Executive Chef at the Water Tower Hotel in Cologne, has prepared the perfect recipes for us. Darrick, originally from the state of Michigan, emphasizes regional products in his cooking (starting on page 28).

Can you bake on a grill? Yes, if it has a lid. It then behaves similarly to an oven. Whether it’s a ceramic, pellet, or gas grill, all are great for baking. Even world champion pâtissier Bernd Siefert from the Odenwald region wanted to give it a try and created delicious breads and buns for FIRE&FOOD. Tips, tricks, and perfect recipes can be found on pages 52–60.

Alongside grilling and outdoor cooking, I‘m increasingly focusing on gardening. From garden to grill, whether herbs or tomatoes – there’s something special about your own harvest. But to harvest, plants first need to be grown, cared for, and protected from slugs and other pests. And, of course, they need to be watered, even during vacation. Tips for this can be found starting on page 68.

As the MR. POT road trip draws to a close, Bavarian Dutch Oven expert Andreas Hanisch has put the pot to use in his final recipes (starting on page 90). Have fun giving them a try!

 


TABLE OF CONTENTS

  • MARKET NEWS
    BULLNOSE BARBECUE CORNER

  • SUNDAY ROAST MEETS BBQ – PART 3
    Recipes by Hawk Blackburn

  • Trending Grill Innovations

  • American Barbecue Grills & Smoker
    Compiled by Rick Browne, Ph.B.

  • GRILL MENU BY CHRISTIAN HENZE

  • SPOGA REVIEW

  • Hof Keil – Successful (agricultural) business far from mass livestock farming, Recipes by Darrick Carter

  • FIRE&FOOD MEAT GUIDE: LEG OF LAMB by Philipp Sontag
    Recipe by Elmar Fetscher

  • THE PIZZA OVEN – Attachments and Modules

  • BBQ Notes

  • PIZZA MADE EASY : The right accessories

  • COMPANY News

  • BBQ EVENTS & SCENE

  • FIRE&FOOD BBQ WEEK REVIEW

  • THE DOUGH WHISPERER
    As the yeast goes, so goes the dough
    Recipes by Bernd Siefert

  • PRODUCT TEST: GOZNEY ARC XL
    by Elmar Fetscher

  • THE PERFECT BRANDING
    by Markus Mizgalski

  • THE SOUND OF THE SEA FROM THE PLANCHA
    Recipes by Marco Stolze

  • GARDEN EQUIPMENT NEWS
    Water on – but sustainably

  • BOUCANÉ – CARIBBEAN BBQ IN MARTINIQUE
    Smoke over the rainforest by Sebastian Heuser

  • Smash Burger
    Recipes by Giuseppe Messina

  • FIRE&FOOD FOR FANS!
    Fan merchandise from the FIRE&FOOD Shop

  • Molteni – GRILL DREAMS COME TRUE by Bjoern Terhorst

  • Airfryer: Perfect addition to the outdoor kitchen

  • The Joy of Cast Iron Cooking: The right care for cast iron cookware
    by Bjoern Terhorst

  • PRODUCT TEST: E-BEEFER by Elmar Fetscher

  • SPARKLING WINE – THE TEMPTING FIZZ
    History, Recommendations, and Cocktails

  • MR. Pot‘s Food Travel
    Recipes by Andreas Hanisch

  • FIRE&FOOD RESTAURANT RECOMMENDATION
    Little Suzy‘s BBQ Smoke Shack BBQ by Suzanne Günther

  • COFFEE AND ESPRESSO TRENDS: Vacation-inspired coffee
    by Stephanie Prenzler

  • SHOW US YOUR GRILLING SPOT!
    DIY Outdoor Kitchen by Guido from Copper Town Stolberg

  • FIRE&FOOD CLUB PARTNERS


Product details:
Publisher: FIRE&FOOD Verlag GmbH
Language: English
Number of pages: 104 pages
Dimensions: DIN A4 format (210 x 297 mm)
Format: Digital in PDF format